Vegetable Nachos

Recipe Ingredients

16		Flour tortillas - (7" to 8" dia)
1/2 cup	118ml	Fat-free dairy sour cream
1 tablespoon	15ml	Finey-snipped fresh cilantro
1 tablespoon	15ml	Zucchini - quartered lengthwise (small)
		And thinly sliced - (abt 1 cup)
1		Red or yellow onion - chopped (medium)
1/2 cup	55g / 1.9oz	Shredded carrot
1 1/2 teaspoons	7.5ml	Ground cumin
1 tablespoon	15ml	Cooking oil
1		Pinto beans - (15 oz) - rinsed, drained
1		Diced green chili peppers - (4 oz) - drained
1/2 cup	31g / 1.1oz	Chopped seeded tomato
3/4 cup	109g / 3.8oz	Shredded reduced-fat cheddar cheese - - (3 oz)
		Fresh cilantro - (optional)
		Salsa - (optional)

Recipe Instructions

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree oven for 10 to 15 minutes or until dry and crisp.

In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.

In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans.

Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350 degree oven for 5 to 7 minutes or until cheese is melted.

To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa.

This recipe yields 8 servings.

Per Serving: Calories 234, Total Fat 7g, Saturated Fat 2g, Cholesterol 7mg, Sodium 498mg, Carbohydrate 32g, Fiber 4g, Protein 10g.

Make-Ahead Tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.

Source:
Better Homes and Gardens at http:/www.BHG.com

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